These French-style crepes are made with simply ingredients that are guaranteed to be in your pantry now. Style and fill the crepes your own way — savory or sweet!
Love crepes? Make a crepe cake! Stack a bunch of crepes between layers of Nutella cream and be amazed at your exquisite creation!
What Exactly Is a Crepe?
A crepe is a very thin French-style pancake made without any leavener. Unlike fluffy American-style pancakes, a crepe is thin, flat, dense, and is often stuffed with yummy ingredients. Crepes are much like omelettes. The French (and most other Europeans) have been serving up variations of crepes for centuries, often times by way of adorable street food carts!
This classic crepe recipe results in a perfectly soft crepe that holds up to any sweet or savory filling! If you’re having friends or family over for a morning meal, they are the perfect breakfast food that’s easily tailored to any palette.
What’s the Secret to Great Crepes?
We’ll be honest — crepes are notorious for giving cooks a hard time — initially. The secret to making great crepes is two-fold: follow the right measurements and nail the flipping/cooking technique.
- Follow the measurements exactly: Make sure to follow the proportions listed in the ingredients list closely. The batter should be watery and free of any lumps. If the proportions are off by too much, the crepes may break too easily and/or may not be smooth.
- Nail the technique: The crepe-cooking technique takes a few attempts to get used to — but it’s so easy once you get the hang of it. To make it easy on you, use this pan. Flick your wrist to coat the entire bottom of the pan with the batter, then quickly pan-fry the crepe. Once one side is golden brown, flip the crepe to finish cooking the other side. Remember — these crepes cook FAST!
Crepe Recipe Video
How To Make This Foolproof French Crepe Recipe
Preparing these simple crepes only requires 5 ingredients and a quick fry on the stovetop. You’ll be enjoying sweet (or savory) filled crepes in no time at all!
- Make the batter: Whisk the eggs, sugar, and all-purpose flour together in a large bowl. While stirring, add in the milk and oil.
- Preheat the frying pan: Preheat the frying pan over medium-high heat and coat the skillet with cooking spray or butter (do so only once, as the batter has enough oil in it to prevent sticking).
- Pour in the batter: While lifting the frying pan with one hand at an angle, pour the crepe batter into the pan. Shifting the pan from side to side, completely coat the bottom of the pan with the batter.
- Flip the crepe: Using a fork or thin spatula, flip the crepe over to cook the other side to a golden brown. Repeat until you run out of batter. Enjoy with your favorite toppings and fillings right away.
Hot tip: For more tender crepes, chill the batter in the fridge for an hour before baking. However, even non-chilled batter still produces the most delicious crepes!
5 More Tips To Nail This Crepe Recipe
My family has been making crepes for as long as I remember. After years of trial and error, these five tips are our top pointers to help you make the most perfect crepes possible.
- Use a blender: To blend the batter, a whisk or blender both work. However, to make it the smoothest batter (and to save you time and energy), use your blender! The blender removes all the clumps from the batter. The smoother the batter, the more delicate, uniform, and thin your crepes are.
- Make the crepes on a crepe pan or non-stick pan: Crepe batter is notorious for sticking to pans, especially because the crepes are so thin. Arm yourself with a nonstick pan or invest in a crepe pan. These two items help your crepes retain a perfect circular shape and reduce the chances of tears and holes.
- Keep the heat on medium-high: Cook your crepes on medium heat to medium-high heat and make sure to allow your oil or butter to pre-heat in the pan for a minute before adding the batter. This ensures even cooking and less chance of burning the crepes.
- Grease the pan once: Grease the pan with cooking spray or melted butter only once before the very first crepe. After that, there’s enough oil in the batter to prevent any sticking.
- Tilt your pan to spread the batter: After pouring the batter into the center of the pan, tilt the pan to evenly distribute it. This is how to get that perfect and sought-after circular shape!
Hot tip: If you’re making crepes for a big group, use two pans simultaneously to cook crepes at double-speed.
We’ve compiled a list of the most frequent problems cooks experience when making crepes. Read on to find out what to do to avoid these issues.
- Rubbery: Crepes may be rubbery if they are overcooked, too much flour was used, or the batter was over-mixed. Avoid a rubbery crepe by removing it off the stove when both sides are just barely golden-brown. Also, measure out the ingredients carefully and mix enough to make a smooth batter, but not too much to cause excess gluten formation.
- Soggy: Crepes are soggy if too much batter was added to the pan. Next time, coat the pan with a very thin layer of batter and spread it all across the bottom of the pan.
- Not browning: Crepes won’t brown if the heat is set too low. For best results, keep the skillet over medium-high heat to achieve the signature golden brown crepe.
- Easily ripping: Crepes rip if too little batter is added to the pan. Make sure there are no transparent spots in the crepe when you pour the batter and spread it out across the whole pan.
Crepe Filling Ideas
The best part about crepes is how versatile they are! Make your crepes sweet with fruit and chocolate, or go savory with meat and vegetables. The possibilities are endless. Here are some of our favorite combinations.
Sinfully Sweet Crepes
- Butter and sugar: These are simple, but delicious — and they’re actually my family’s favorite! Rub the hot crepe with unsalted butter and sprinkle on some sugar!
- Lemon curd and ricotta: For a tangy crepe, top it with lemon curd and ricotta cheese sweetened with a sprinkle of sugar and a few drops of vanilla extract.
- Peanut butter and bananas: Slather natural peanut butter on top of your crepe, followed by slices of banana.
- Nutella and bananas: Nutella is one of the most popular crepe pairings out there — nearly everyone loves the chocolate-y, hazelnut flavor of Nutella. Spread Nutella on a hot crepe and add banana slices on top. YUM!
- Nutella and berries: Here’s another classic — spread Nutella on the crepe and follow with slices of strawberries or blueberries. If you prefer, swap Nutella with fresh whipped cream. Also, feel free to mix the fresh fruit with its jam pair, like our strawberry jam or raspberry jam.
- Dessert crepes: If you’re serving up these crepes for dessert, drizzle them with a chocolate sauce or maple syrup, fresh berries, and a scoop of vanilla ice cream.
Super Savory Crepes
- Ham and gruyère: Ham and gruyère cheese perfectly complement the light sweet taste of the crepe. Opt for thick-cut ham slices and sliced cheese. Place the ham down first, add the cheese, then immediately wrap your hot crepe so the cheese melts.
- Smoked salmon and cream cheese: Smear on softened cream cheese, followed by thin slices of cold smoked salmon, pickled onion, tomato, and fresh dill for a delicious savory crepe.
- Spinach, mushrooms, and feta: This Greek-style crepe is sweet, salty, and full of veggies. Add in grilled chicken or steak to pack in more protein.
How To Fold Your Crepes
Whatever filling you choose (or if you opt for no filling), there are four main ways to fold your crepes. Choose the style most suitable for how you serve your crepes.
- Rolled into a log: Spread your filling into the center of the crepes, then roll the crepe up. Cut in half if desired.
- Pannequets: This style folds the crepe into a square/rectangle shape. Add the filling into the crepe, then fold two edges toward the center. Next, fold the other two edges towards the center as well.
- Burrito: This folding technique is similar to the log, except the ends of the log are tucked in. Add the filling into the crepe, then fold in two edges slightly. Next, roll the remainder of the crepe like a burrito.
- Fans: This technique is best for non-filled crepes, or if serving crepes on a breakfast charcuterie board or platter for guests to fill themselves. Fold the crepe in half, then in half again into a fan-shape.
Storing & Reheating Crepes
Crepes are absolutely delicious when made fresh, but if you happen to make more than you can eat in one time, there’s no problem with storing them for later!
- Refrigerator: To store for up to five days, place cooked and fully cooled crepes in an airtight container with layers of parchment paper separating each crepe (or else they stick!)
- Freezer: To store for up to two months, separate each crepe with a layer of parchment paper and place into an airtight container or large ziplock bag to freeze. Thaw in the fridge or on the counter (if eating right away).
- Reheating: To reheat thawed or refrigerated crepes, use the skillet or the microwave. For a crispier texture, heat the crepes in a skillet over medium-high heat. For softer crepes, place them into the microwave for about 15-30 seconds.
Hot tip: Make the batter up to a day ahead of time to make the crepes quickly in the morning. Store the batter in an airtight container in the refrigerator.
Is crepe batter the same as pancake batter?
Crepe batter and pancake batter have a few similar ingredients, but they mainly differ in consistency. Crepe batter is much thinner than pancake batter and contains no baking powder or baking soda.
Are crepes healthier than pancakes?
In most cases, crepes have less calories and fat per serving compared to pancakes. However, crepes are smaller and thinner, which may lead people to eat more than one serving!
Do you need a crepe pan to make crepes?
It’s not 100% necessary to use a crepe pan to make crepes — instead, use a large non-stick skillet. However, crepe pans are typically larger and make the perfect-sized crepes.
What kind of flour is used for crepes?
Regular all-purpose flour is ideal for crepes. Alternatively, plain wheat flour or buckwheat flour is also appropriate. That said, using either of the latter makes for a more dense crepe.
Can I use vegetable oil instead of coconut or light olive oil for crepes?
In most cases, vegetable oil can be used in crepes, however, it can also make the crepes more greasy/oily than usual.
More of Sweet Treats
- Russian Pancakes Oladi – Slavic-style buttermilk pancakes
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
- Cottage Cheese Pancakes (Quick & Easy) – Sweet and salty pancakes
- The Best Crepe Recipe – Crepes stuffed with cottage and cream cheese
- Tiramisu Crepe Cake – Layers of crepes alternating with a rich, espresso cream filling.
- Gather all the ingredients for the recipe.
- In a large bowl, whisk the eggs, sugar, and flour together until smooth.
- Continually stirring, add in the milk, followed by the oil.
- Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan. After the first one, you won't need to oil the pan, as the crepes have enough oil in them to not stick.
- While holding the frying pan in one hand, pour the crepe batter in using the other; make sure to rotate the pan from side to side to spread the batter evenly over the pan. Flip crepes by lifting the corners with a fork. Cook until golden brown on both sides. Enjoy!